Peanut Pepper Dipping Sauce
PIC ACC 30mins
Picnics Gluten Wheat Free Eggless
1 tbsp Olive Oil
2 Red Capsicums (Sweet Peppers)
1 Onion, chopped
1 Garlic Clove, crushed
1 Red Chilli, deseeded and finely chopped
3 tbsp Crunchy Peanut Butter
1 tbsp Lemon
Salt & Black Pepper
1. Place the peppers on a
baking tray and bake in a preheated oven 200C, 400F, Gas Mark 6 for 20-25
minutes, turning once.
2. Remove from oven and place
in a plastic bag until cooled then remove the blistered skins, taking out the
seeds at the same time. Reserve any oil on the tray.
3. In the meantime, heat the
olive oil in a pan, add the onions, garlic and chilli and sauté until soft.
4. Add the water and peanut butter. Bring to the boil,
stirring, reduce the heat and simmer for 8 minutes, stirring occasionally and
adding a little water if the mixture becomes too thick.
5. Transfer the peanut
mixture to a food processor or liquidiser together with the peppers and their
oil, lemon juice, salt and black
Serve at room temperature
| Summer Recipes | What's
Main equipment required to make
Wooden or plastic spoon
Food processor or liquidiser
Tips, Options and
as a dipping sauce for cold chicken or vegetables.